Curie Metropolitan High School – Culinary Arts I (CTE)

Mar 2026 · 2nd Semester

This course is designed to provide students with an overview of competencies leading to entry-level hospitality industry employment. Students will examine the following topics: food safety, sanitation, security procedures, professional knife skills, basic nutrition, and menu planning. Students will apply skills through project-based learning in the areas of basic food preparation and use of industrial equipment, procedures, terminology, and training. Throughout this course, technical, employability, and academic skills are integrated into the curriculum.